Saturday 18 January 2014

Arbi Roast
Seppankizhangu / Arbi - 10 to 12 nos
Red chilli powder - 1 and 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Cumin powder - 1/4 tsp ( optional)
Oil - 4 to 5 tbsp ( optional to use more oil to get

the roast crispy)
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Curry leaves - few
Seppankizhangu Varuval
1. Wash the arbi and pressure cook with 1/4 cup water for 5 to 6 mins.
2. Peel-off the cooked arbi skins and cut into 1/4 inch slices.
3. Make a paste out of red chilli powder, cumin powder, turmeric powder, salt and tsp water, apply this paste to sliced arbi pieces and set aside for 5 mins.
4. Heat oil in a kadai, add mustard seeds and allow to splutter, then add urad dal and curry leaves, fry until urad dal is golden, add the prepared arbi slices to the pan and gently stir well to coat with oil. Roast the arbi on low heat until arbi pieces are crisp and golden in color.
Taro Root Fry